What's that in my CSA basket?

Patty Pan squash or flying Saucer squash as some folks call them. They do look a bit strange but don’t let that deter you from experimenting with cooking these wonderful gems. They are squash and with the summer temps on the rise they tend to be plentiful.  Which is code for you will be seeing more of them in your CSA baskets and at the farm’s market on Saturday.  I was meaning…well meaning that is, to post a couple of recipes I have found and also some storage and tips for some of the newer items that we are harvesting right now.  So today while it is much too hot to go near the field and after a fun event “Banjo’s, Butterflies and Blueberry pie” yesterday I found a couple on minutes today to post this for y’all.  Below is your summer CSA shareholder letter.

CSA Summer Shareholder Letter:

Madison Creek Farms

Summer CSA 2011


Dear Shareholders,


Summer has arrived here at the farm and with it brings the first harvests of our Heirloom Tomato crops. Yellow, Green, Reds and even black tomatoes you may notice in your baskets. We grow only heirloom tomatoes for a couple of reasons. The first of which is because we believe they taste the best and second because we can save the seeds from these tomatoes year to year ourselves. Heirloom tomatoes are tomatoes that are open pollinated and are 50 years old or older. Some of the tomatoes varieties you will be receiving this summer has a history dating back hundreds of years. Most heirlooms have been replaced by hybrid F1’s that are breed to endure the long travel from field to grocery stores. They have thick outer skin to help prevent from bruise and splitting. And as you already know…they are fairly tasteless. Heirlooms tomatoes on the other hand have very thin skin for the most part and don’t travel well at all. They are fragile to handle which is one of reasons they lost favor in mass production over the years. But you can’t beat their taste. Which is why in part you became a CSA shareholder…you want fresh, organic great tasting food.


Zucchini and Squash are both a summer crops that you will have in your baskets. I wanted to just give you a couple of pointers on how to store and a tip on cooking these vegetables.


  • Both zucchini and squash should be stored in your green bags and kept in your refrigerator. You can store them together.


  • Sautéing zucchini and squash remember they like it hot. So cook them on med-high heat with a little olive oil just until tender and they are delicious.


  • Both zucchini and squash are high in water content so don’t salt them while cooking until the end of the process. Salt will release the water content in these vegetables and make the soggy.


  • You can freeze zucchini and squash by slicing them and then blanching them in boiling water for 2 to 3 minutes and then placing them into an ice bath to stop the cooking process. Once they are cooled down drain them and pat dry.  Spread your slices out on a cookie sheet and place in freezer for a few hours. Once they are frozen remove them and store in freezer bags.


  • Tomatoes: never store tomatoes in a refrigerator. They are best kept in a bowl on the counter. They will lose their flavor if stored cold.



If any of our shareholders have missed a pickup over the course of the last few weeks of the season…no worries… We want you to get your full CSA season. You can make up your missed pickup by coming on any off weekend that the CSA isn’t picking up. Check the newsletter/blog post for dates that are non-pickup weekends. Just sign in and ask for a missed pickup.


Remember you get a 10% discount at the market as well as being able to cut flowers the whole season as part of your share. Also We will be bringing our Summer CSA shareholders back this fall for what we call a Freezer pick up.



Enjoy the bounty of summer!


Mark & Peggy L. Marchetti


Recipes for Patty Pan Squash….

Simple Scallop Squash Recipe


  • 3 medium Squash, thinly sliced
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Salt
  • 1 dash Paprika
  • 1/4 teaspoon Minced Onion
  • 4 Tablespoons Parmesan Cheese
  • 1/4 cup Milk


1.      Preheat oven to 350 degrees (unless using microwave.)

2.      Spray 1 1/2 quart casserole with cooking spray.

3.      Cover bottom with squash.

4.      Dot squash with butter.

5.      Season with salt, paprika and onion.

6.      Cover squash with grated Parmesan cheese.

7.      Pour milk on top.

8.      Bake covered at 350 degrees for 30 minutes or until squash is tender or microwave on High Power for 5-6 minutes; stirring occasionally.

Serves 6


Baked stuffed patty pan squash


  • 4 Pattypan Squash, washed
  • 1 Onion, chopped
  • 1/2 lb. lean sausage, chopped
  • 3/4 cup Parsley, chopped
  • 1 1/2 cups Bread Crumbs
  • 1/2 teaspoon Pepper
  • 1 Tablespoon Olive Oil


1.      Preheat oven to 350 degrees.

2.      Cut squash in half (horizonally) and hollow.

3.      Chop onion finely.

4.      Crumble the sausage into a pan and cook until no longer pink.

5.      Remove sausage from pan and set aside.

6.      Add onion to the pan with sausage fat and cook about 2 minutes or until soft.

7.      Mix together in a bowl the sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water.

8.      Divide mixture among squash halves.

9.      Brush the tops of the stuffed squash with olive oil.

10.  Place squash in single layer in baking dish just large enough to hold all of the squash.

11.  Fill baking dish with 1/2 inch water.

12.  Cover and bake 30 minutes.

13.  Uncover and continue baking about 15 minutes or until stuffing is browned and squash tender.

Serves 4

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My name is Peggy Lynn Marchetti. I am a wife, a mother of two beautiful, never boring children, and a farmer... that's right - a farmer... a female farmer to be exact. I live on a beautiful little third generation organic farm in middle Tennessee.

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